How to make this cute sitting unicorn cake with a standard round cake tin and very little carving – if any!
This is a 4 layer 6 inch round cake. I cooked 2 6 inch cakes using a vanilla maderia sponge recipe. This cake was dairy free. You need a domed top but this could be a natural dome from the cake rising or you can trim a little off the top edges.
Equipment:
2 x 6 inch cakes
White fondant
Small amount of coloured fondants including pink and black
Rolling pin, cake smoothers, knife, ball tool
Cocktail sticks
Edible gold paint
Edible Pink dust
Edible glue
Piping tips (nifty nozzles for this design) and bags
Buttercream (250g butter, 500g icing sugar)
Method:
Fill the buttercream layers and coat the cake with a thin layer of buttercream. Then cover with white fondant.
The legs are fondant, roll 4 equal sausages of fondant and taper one end. Mark the hoof area’s with a modeling tool or knife. Attach with edible glue.
Make a thick circle for the muzzle and use a ball tool to intent the nostrils. Also mark on a smile and use the ball tool to mark where the eyes will go.
Roll 2 equal small black fondant balls for eyes. For eyelashes use a thin sausage of black fondant.
Use a petal cutter or freehand cut the ear shapes in white and then slightly smaller in pink, attach together. Pinch the bottom of the ear together slightly to give them shape.
The horn is two thin sausages of fondant twisted around a cocktail stick or wooden skewer. Paint the horn and hooves with edible gold.
Pipe the mane. For this unicorn cake I piped buttercream flowers using nifty nozzles but equally you could pipe swirls, drop flowers or stars, any combination. Using several different colours of buttercream together.
The tail is made from coloured fondant using an extruder. This could be achieved by hand rolling the fondant into long sections too.
Add a little pink colour dust to the nose and mouth.
And so there you have a cute sitting unicorn cake that does not require lots of carving or difficult piping but looks adorable.
Tag: Rainbow unicorn cake
How to make a 3D laying down Rainbow Unicorn Cake
In this post I describe how I made the unicorn cake and share photos of the cake as it’s made.
I had the chance to make a carved unicorn cake so I started thinking if I could do it and how is it possible! I had not made a cake like it before and neither had I used RKT for modelling.
After a google search I found a beautiful example of a unicorn cake by Elaines Sweet Life and I wished I could make one even a little as good.
So I planned what size cake I would need for 20 servings and how to shape it.
I covered the cake board with marble effect fondant.
I decided to make the head and neck from RKT with a straw dowel inside containing a wire for support. The dowel would be long enough to go into the cake below with a thin cake board for more support.
RKT head and neck was made with a mix of rice kripies, marshmallows, chocolate and butter. Once shaped and cooled I covered it in melted dark chocolate.
I made a template based on using 2 6inch cakes as a base.
I baked two deep 6 inch round chocolate sponge cakes. I cut a small amount from the sides and fitted them together with the buttercream. I split the cakes and filled with buttercream.
Next I fitted the head onto the cake and added an extra dowel below the neck to hold the weight of the RKT.
I covered the whole cake in buttercream.
Next I covered in fondant. This took a lot of smoothing at the front where the fondant joined. I used flexible cake smoothers. I now transferred the cake onto my covered cake board.
I shaped the head and used tools to create the nose and mouth.
Then I shaped fondant legs and placed them on the cake. I made the horn a few days before by wrapping a sausage of modelling paste around a cocktail stick. I pushed this into the head. The ears are cut using a rose petal cutter with the point up. Pinch the lower part together and cut off the excess. This gives them a natural horsey ear shape. I fixed them with eible glue.
I painted the horn and hooves with edible gold.
The mane took a fair amount of time to create. I coloured fondant in several pastel rainbow colours and used an extruder. I used roughly the same length pieces of modelling paste and started at the body end and worked up. Flicking up some of the ends to give movement.
The tail was made in a similar way but long pieces gently twisted and joined at one end.
Finally, I made the eyes with a ball of modelling paste, painted with blue food colouring and a black pupil and white reflection added.
I finished off with the name and age of the birthday girl and a ribbon on the board.
I hope this post might inspire you to have a go at creating a unicorn cake! Thanks for reading
Little Peach Cakery 